Pan-fried smoked parenica with fried eggs | Warm autumn brunch
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25 min
Quick
Kifli Kukták
Klasszikus magyaros őszi meleg brunch: serpenyőben aranyszínűre és ropogósra pirult füstölt parenyica sajt, lágy sárgájú tükörtojással, édeskés pirított TV paprikával és friss újhagymával tálalva. A forró serpenyőben elomló sajt és a fűszerpaprikás pirított kovászos kenyér verhetetlen párosítás a ráérős reggeleken.
Ingredients
Preparation method
Preparation
Cut the smoked parenica cheese into thicker slices (or cut in half lengthwise). Deseed the TV pepper and cut it into thin rings. Slice the spring onions, setting aside the green tops for serving.
Toast the sourdough bread slices in a dry pan or toaster until crispy.
Pan-frying
Melt 15 g of butter in a non-stick pan over medium heat. Add the sliced TV pepper and the white parts of the spring onion, then sauté for 2-3 minutes until slightly softened and fragrant. Transfer from the pan into a small bowl.
Chef's tip
Always sear parenica quickly in a thoroughly preheated pan so that it browns quickly on the outside without completely melting across the pan.
Smoked cheese is naturally pleasantly salty, so season the eggs with salt very lightly and carefully.
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